Sensory and Instrumental Texture Profiling of Yellow-fleshed Plantain Flour Cooked Paste Produced from Different Varieties
Citation
Wasiu Awoyale, Busie Maziya-Dixon, Emmanuel Alamu, Michael Adesokan, Hakeem Oyedele, Adenitan Ayodele Adekemi. (1/1/2017). Sensory and Instrumental Texture Profiling of Yellow-fleshed Plantain Flour Cooked Paste Produced from Different Varieties. Ibadan, Nigeria: International Institute of Tropical Agriculture (IITA).
Abstract
The aim of this study is to assess the effect of different packaging materials and storage periods on the sensory and instrumental texture attributes of amala prepared from different plantain flour.
DSpace URI
https://hdl.handle.net/20.500.11766/66640Collections
- Agricultural Research Knowledge [12055]
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